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Spaghetti with pesto Trapani style

Author: Data Wpisu: Monday March 21st, 2016


Serves 4:

  • 400 g ( 14 oz) spaghetti
  • 200 g ( 5 cups) basil
  • 4 garlic cloves
  • 150 g raw peeled almonds
  • 100 g crushed raw tomatoes
  • extra vergin olive oil
  • 1 teaspoon of salt

1. In a blender, combine the garlic, oli and almonds to from a uniform cream.
2. Add the basil, tomato and oil to form a smooth sauce.
3. Let the sauce sit while cooking the pasta.

Spaghetti

trapanese3-01

trapanese2-01

Taste Sicily